If using wooden skewers, soak them in water for at least 30 minutes to prevent scorching. Thaw shrimp, if frozen. Peel shrimp, leaving tails intact. Devein shrimp; rinse and pat dry with paper towels. Combine butter and oil in a small sauce pan. Melt over medium-high heat. Add garlic; cook 2 minutes. Remove from heat. Stir in wine, parsley, lemon peel and pepper; set aside. Alternately thread shrimp, green onion, and red sweet pepper pieces on 20 4-6" skewers. Brush with butter mixture. Spray broiler pan with non-stick coating. Place skewers on prepared pan. Broil 4 inches from heat 8-10 minutes or till shrimp are opaque, turning skewers once and brushing with butter mixture halfway through broiling. Or, grill the skewers directly over medium coals 6-8 minutes or till shrimp are opaque, turning once and brushing with butter mixture half way through grilling. Serve immediately. Makes 30 servings. NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 35. - ~---------------------------------------------------------------------- To unsubscribe from this list, please visit . If you are without web access, send the following message to : Posted to MC-Recipe Digest V1 #866 by Peg Baldassari on Oct 26, 1997